Osso Buco, AKA Ossobuco, is a veal cut consisting of a hollow bone with meat around it. This Osso Buco Recipe is an Italian creation that features braised veal shanks slowly cooked to perfection in a sauce of white wine, tomato sauce, beef broth, and spices. The result is tender, deliciously infused meat. We served it with polenta and gremolata on top.
This dish is perfect for weekend days; enjoy it with a glass of red wine and some crusty fresh bread on the side.
Looking for more Italian-inspired recipes? Why don’t you try this Short Rib Beef Ragu, Veggie Lasagna or this Penne alla Vodka Casserole.
Osso Buco (Italian for “bone with a hole”) is a traditional Italian dish made from cross-cut veal shanks braised slowly in a flavorful tomato sauce. The “hole” in the name refers to the bone in the center of the shank, which contains rich, creamy marrow that adds depth to the dish. My favorite part is scooping the marrow out and eating it with a piece of warm bread.
Why I Love This Recipe
- An absolute show-stopper
- Easy to make with the long braising time
- Company worthy
- Holiday worthy
- Full of amazing flavors
Helpful Items For This Recipe
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Enameled Cast Iron Dutch Oven – 5.5QT Pot with Lid
Butchers Twine, 2pcs x 328 Feet 3Ply Cotton Bakers Twine, Food Safe
Osso Buco Recipe Ingredients
Recipe Ingredients
Veal shanks – You can use veal or beef shanks; use one piece per person.
All-purpose flour – I use flour to sear the meat. It helps to give it a nice crust and also thickens the sauce.
Olive oil – As always, use the best quality possible. You can also replace it with butter in the same amount, though olive oil is traditional.
Onions – I like to use yellow onions, but any type would work.
Carrot – It provides a bit of sweetness to the sauce.
Celery – A common staple in Italian sauces, it has a rich characteristic flavor.
Garlic cloves – It´s a must! Always use in tomato sauces as it enhances tomato flavor. Also used for the gremolata.
Tomato paste – Concentrated tomato paste is needed for a deep and rich tomato taste.
Tomato sauce – You can use smooth tomato sauce like passata or a chunky one. Both would work.
White wine – Always choose a dry wine, as those are the best ones for cooking. You can also use red wine here; it’s a matter of taste, and I´ve made both versions and loved both.
Rosemary and bay leaves – These provide an aromatic punch to the sauce; if you need to choose one, go with bay leaves.
Beef broth – I like to use beef broth in beef or veal-based dishes, but a chicken or vegetable broth would also work.
Butter – It´s optional; you can add it in the end, a few minutes before serving. It infuses the sauce with a buttery flavor and thickens it.
Fresh parsley- You´ll need it to make gremolata, an Italian recipe for garnishing meat. It provides freshness to the dish and is added on top just before serving.
Lemon – Juice and zest are needed to make the gremolata.
Salt and pepper – I like to use fine sea salt and freshly ground black pepper in my recipes.
How to make Osso Bucco?
First, tie the osso buco pieces with kitchen twine to keep them intact. Then, coat them in flour.
Place a Dutch oven over medium heat. Add olive oil, let it heat for a minute, and sear the osso buco pieces until golden brown. Remove them from the pot.
In the same pot, add more olive oil and sauté the chopped onion, carrot, and celery. Once softened, add the minced garlic and tomato paste. Stir over heat for 2 minutes.
Pour in the white wine, tomato sauce, rosemary, bay leaf, and broth. Scrap the sides of the pot to deglaze as needed. Season with salt and pepper.
Return the osso buco to the pot. Cover and cook until the meat becomes very tender and falls apart easily, approximately 2 – 2.5 hours.
For the gremolata: Place all the ingredients in a food processor and blend until smooth. Alternatively, you can chop everything manually and then mix them together, whichever method you prefer.
When ready to serve, prepare polenta following its package directions. Serve one portion of osso buco over a bed of polenta and top it with the cooking sauce and gremolata.
Recipe Pro Tips!
Tips For Cooking Osso Buco
Cooking Osso Buco to perfection requires time and patience. Have these tips on hand when you’re ready to make the recipe:
– Look for cross-cut veal shanks with a generous amount of meat and marrow in the bone. The marrow adds richness to the dish.
– Braise on low heat (or in the oven at 325°F/160°C) for about 2 hours. This slow cooking ensures tender, fall-apart meat.
– Stir the sauce occasionally and turn the shanks once or twice during cooking. Add more liquid if the sauce reduces too much.
– Taste and adjust salt and pepper toward the end of cooking. Adding salt earlier can make the dish too salty as the liquid reduces.
– Serve the shanks with the bone facing up so the marrow is easily accessible. Encourage diners to scoop it out—it’s a delicacy!
WHAT TO SERVE WITH OSSO BUCCO?
This is a spectacular meal and one where you will need outstanding sides, too.
Osso Buco Recipe
Video
Ingredients
- 4 lb veal shanks or 4 pieces
- 1/3 cup all-purpose flour
- 2 tbsp olive oil extra virgin
- 2 small yellow onions thinly diced
- 1 carrot diced
- 1/3 cup celery stick diced
- 3 garlic cloves minced
- 1 tbsp tomato paste
- 15 oz tomato sauce
- 1 cup dry white wine
- 2 rosemary sprigs
- 2 bay leaves
- 1 cup beef broth plus extra as needed
- 1/2 tsp freshly ground black pepper
- 1 tsp sea salt
- 2 tbsp butter optional
Gremolata
- 1 cup fresh parsley
- 3 garlic cloves
- 1 lemon zested
- 1 lemon juiced
- Salt and pepper to taste
Instructions
- First, tie the osso buco pieces with kitchen twine to keep them intact. Then, coat them in flour.Place a Dutch oven over medium heat. Add olive oil, let it heat for a minute, and sear the osso buco pieces until golden brown. Remove them from the pot.
- In the same pot, add more olive oil and sauté the chopped onion, carrot, and celery. Once softened, add the minced garlic and tomato paste. Stir over heat for 2 minutes.
- Pour in the white wine, tomato sauce, rosemary, bay leaf, and broth. Scrap the sides of the pot to deglaze as needed. Season with salt and pepper.
- Return the osso buco to the pot. Cover and cook until the meat becomes very tender and falls apart easily approximately 2 – 2.5 hours. Once done, taste the sauce and adjust for seasonings. Optional: add some butter to the sauce to infuse flavors.
- For the gremolata: Place all the ingredients in a food processor and blend until smooth. Alternatively, you can chop everything manually and then mix them together, whichever method you prefer.
- When ready to serve, prepare polenta following its package directions. Serve one portion of osso buco over a bed of polenta and top it with the cooking sauce and gremolata.
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